Breakfast of Champions
Barley for Breakfast
Ingredients:
1.5 cups of pearled barley
1 cinnamon stick
1 vanilla bean
Zest of one small lemon
8.5 cups of water
Directions:
Bring water to a boil, add barley and spices. Let simmer for 45 minutes. Reduce heat, add zest if desired. Cook until thick and water has absorbed — another 30 minutes or so. Dive out into Ziplock containers for the week. Add a dash of honey, or some yogurt and fresh fruit on top to create a healthy carb breakfast that won’t send your blood sugar through the roof.
Oatmeal, you’ve officially been booted.
~K
- Posted in Domestic Art, Recipes, Goals, Get Fit
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MMMM, looks good. I bet this would work in a slow cooker overnight, too. (I also love that you don’t have to add salt, like you do with oatmeal.) Thanks for sharing the recipe.
February 12th, 2008 at 8:19 amOh, that looks good! I will try it this week.
February 12th, 2008 at 8:19 amAnd this will have all the employees at Oatmeal out of work!
February 12th, 2008 at 8:22 amI should try that! I admit that I’m an oatmeal and cream of wheat fan (and yes, I tend to overdo the butter and sugar too!). What a great idea to make enough for the week! smart
February 12th, 2008 at 8:22 ammmm, I love barley but have never made it for breakfast. Such a yummy idea!
February 12th, 2008 at 8:49 amI put my cinnamon and pecan Special K cereal in a ziploc sandwich baggie this morning to take to class..Sorta the same, yes? Ok, no..but that looks good and healthy, and I will try it someday..yay for keeping blood sugar under the roof!
February 12th, 2008 at 9:10 amyummmm…why has this never occurred to me before? I must try this today (for tomorrow)…I am the WORST for not eating breakfast :X But, I love brown rice prepared OH SO SIMILAR, the barley is a definite try for me!
February 12th, 2008 at 9:48 amSounds good. I have been into the steel cut oats but change is always good. How many carbs per serving? I am a diabetic so I always have to count my total carbs per serving. I bet adding a couple cardom (I think that is how its spelled) while simmering would add to a fantastic taste too.
February 12th, 2008 at 11:04 amYum! Do oats affect your blood sugar a lot? I used to eat them regularly, but I do have some blood sugar issues, I should stop eating them if they’re too carb-y!
February 12th, 2008 at 11:38 amI don’t know why I bother though, I did eat Panda licorice as part of my breakfast today. Yikes!
Excellent recipe, Kelli! I’m adding the ingredients to my grocery list so I can try this.
February 12th, 2008 at 4:12 pmWhy the big barley push? (I love barley, and went and slow-cookered some up this weekend, but this is the third time you’ve mentioned it. Did I miss a barley post?) Somebody made barley water on TV recently and it looked very refreshing.
You know what else has a really nice chew, is wheat berries. They take forever to cook, also.
February 12th, 2008 at 4:39 pmLooks really yummy. I’ve never eaten barley so I may have to give it a try.
February 13th, 2008 at 6:27 amI don’t like oatmeal. I want to, but don’t. Maybe this is a good option for me.
February 13th, 2008 at 7:32 amYou did it.
Looks great.
February 13th, 2008 at 2:33 pmI was just reading about Barley for breakfast and am going to give it a try. Thanks for the recipe.
February 16th, 2008 at 7:04 amhi! sounds delicious! do you reheat it for breakfast? and how?
February 20th, 2008 at 6:52 am[…] We also ate quinoa for the first time and I can’t rant and rave enough about how amazing this grain is. (Even better than that barley kick I was on a while back.) I followed the directions on the bag and first toasted 1 cup of quinoa in a dry skillet. Then I added it to my rice steamer with 1 cup of water and 1 chicken bouillon cube for 30 minutes. The result was nutty, savory and delicious. I immediately started over and made another cup to eat in my lunches for the rest of the week. […]
September 3rd, 2008 at 8:01 am